I remember my mom making this cheesecake with me and my little sister when we were kids. My mother would say to us that whoever's room was clean the best would get to have the first piece.


Four 8-ounce packages of Cream Cheese at room temperature
1-2/3 cups of sugar
1/4 cup cornstarch
1 TBS pure vanilla extract
2 extra-large eggs
3/4 cup of Heavy Cream

Nutritional information

No nutrition information available


1. Preheat oven to 350 degrees. Prepare a 9 inch springform pan and Butter the bottom and sides of the pan. Wrap the outside of the pan with aluminum foil.

2.Put one package of cream cheese, 1/3 cup of sugar, and the cornstarch in a large mixing bowl and beat with a mixer on low until creamy for about 3 minutes. Then, blend in the remaining packages one at a time until blended.

3. Increase the mixer to medium and beat in the remaining 1-1/3 cups of sugar, then the vanilla.
Blend in the eggs, one at at time, beating well after each one. Beat in the cream just until completely blended. Pour the batter in the pan.

4. Place the springform pan into a large shallow pan (i.e. Roasting Pan) and pour in hot water just about 1 inch up the sides of the springform pan. Bake until the egdes are light golden brown and the top is slightly golden tan. (about 1-1/4 to 1-1/2 hours). Remove the cheesecake from the Roasting pan and let stand for 2 hours to room temperature and cover with plastic wrap. (DO NOT REMOVE THE CHEESECAKE FROM THE SPRINGFORM PAN YET) Then after cooling down, refrigerate for about 4 hours or overnight. Then remove from the pan. Enjoy.

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